Velvety Chocolate Mousse

I had some heavy cream left over from making caramels and wanted to put it to good use. Oh, this is DEFINITELY what I call, “good use”!

It’s about as simple as it gets but oh so delicious.

1 cup Heavy Cream
3 oz Semisweet Chocolate, chopped
2 T Confectioners’ Sugar
1/2 tsp Vanilla Extract
Pinch of salt

Heat 1/4 cup of the cream in a glass bowl in the microwave just until it simmers. Add the chocolate and cover, allowing the chocolate to melt for 5 minutes. Stir until blended.

In mixer bowl, beat the remaining cream, sugar, vanilla, and salt until soft peaks form. Fold a large spoonful of the whipped cream into the chocolate mixture. Then, fold in the remaining whipped cream.

Place in the refrigerator until chilled (1-2 hours).

You can eat it just like this if you can’t wait 🙂

Or, you can pull out your piping bag and make it all fancy. Either way, it tastes even better garnished with some chocolate shavings and a strawberry
(or 20).

Enjoy!